Finally got around to make some sausage plus dog food

[ajbert]

I know, doesn't sound glamorous in the least, plus no pics.

Didn't make nearly the amount of bulk hot Italian sausage this year as the wife wanted steaks and roast out of the two deer her and our son got this year. Mixed 60/40 with a pork but to get 25 lbs. Put 1 lb in quart freezer bags to add on the bottom of the sausage we had in the freezer. More than enough to last through the year and pass some on to friends and family.

Now on to the dog food. The scraps I didn't weigh but pretty sure it came up to 50 lbs plus. This "scrap" is mostly meat but does have tendons, veins and a tiny big of fat, plus the hearts and livers. The dog has gotten used to eating it for dinner every night, a 1/4 lbs with "sprinkles" of his dry food on top. Many sandwich bags with 1/2 lb in each bags. I though we'd never get done filling, sealing and flattening those bags.

This is the first year it was just the wife and I with the butchering and processing as we've always had someone or two helping out. He left side doesn't quite work like it used to due to having a stroke a few years back. Speaking of backs, mine has been bad for the past few years. So, yes, it was a bit of work for us. The only "easy" part was the grinding.

Still, all in all, looking forward to the same thing much later this year!

 

[Fueling Around]

I can relate. No photos either.
Made 10# of Italian sausage last month. I trained a friend how to make sausage from grind to mix to vac pack. An OK recipe, but his wife loves it.

 

[Uliteka]

I know, doesn't sound glamorous in the least, plus no pics.

Didn't make nearly the amount of bulk hot Italian sausage this year as the wife wanted steaks and roast out of the two deer her and our son got this year. Mixed 60/40 with a pork but to get 25 lbs. Put 1 lb in quart freezer bags to add on the bottom of the sausage we had in the freezer. More than enough to last through the year and pass some on to friends and family.

Now on to the dog food. The scraps I didn't weigh but pretty sure it came up to 50 lbs plus. This "scrap" is mostly meat but does have tendons, veins and a tiny big of fat, plus the hearts and livers. The dog has gotten used to eating it for dinner every night, a 1/4 lbs with "sprinkles" of his dry food on top. Many sandwich bags with 1/2 lb in each bags. I though we'd never get done filling, sealing and flattening those bags.

This is the first year it was just the wife and I with the butchering and processing as we've always had someone or two helping out. He left side doesn't quite work like it used to due to having a stroke a few years back. Speaking of backs, mine has been bad for the past few years. So, yes, it was a bit of work for us. The only "easy" part was the grinding.

Still, all in all, looking forward to the same thing much later this year!

That’s the real stuff right there. Honestly, it sounds far more rewarding than glamorous — the kind of work that ties directly to the table and to the people (and pups) you care about. Shifting the focus from bulk sausage to steaks and roasts makes total sense, especially when the family’s got a taste for those cuts. The 60/40 mix with pork fat for the Italian sausage sounds spot on for flavor and keeping it moist.

The dog food operation is seriously impressive. Turning what some might discard into fifty-plus pounds of wholesome meals for your dog is about as practical and thoughtful as it gets. I can absolutely picture the marathon of filling, sealing, and flattening all those bags — it’s one of those tedious but deeply satisfying tasks when you’re finally done.

I hear you on the physical toll, especially doing it with just the two of you now. It’s no small feat with aches, pains, and recovery in the mix. That makes getting through the grind and the packing all the more of an accomplishment. There’s something quietly proud in pushing through that together and filling the freezer anyway.

Here’s to the fruits — and sausages, and steaks, and pup meals — of your labor. Enjoy every bite this year, and may your back be kind to you until next season.

 

[Brokenhandle]

My dogs are jealous! I miss the meat as well... but disease basically wiped out the deer population in our area.

Ryan